Snapper With Tomato-Caper Topping - 5.8g Carbs, 1.7g Fiber
From: Oxmoor House, JANUARY 2003
Fish is a great source of protein and omega-3 fatty acids. It also is
very low in carbohydrates. A light, tangy topping like this one is a
perfect complement—it's low-cal and rich in vitamin C.
Halibut, sea bass, redfish, or pompano will also work well in this recipe.
Prep: 4 minutes
Cook: 15 minutes
Servings: 4
Serving size: 1 fillet and 1/4 cup topping
This Recipe Is:
* Diabetic Friendly
* Low Calorie
* Low Saturated Fat
2 cups halved grape tomatoes
2 Tbsp capers, drained
2 Tbsp fresh lemon juice (about 1 lemon)
2 tsp olive oil
1 1/2 tsp dried OR 1 Tbsp chopped fresh basil
1/4 tsp salt
1/8 tsp crushed red pepper (optional)
4 (6-oz) snapper or grouper fillets (about 3/4 inch thick)
Cooking spray
1 tsp paprika
2 Tbsp chopped fresh parsley
1 lemon, cut into 4 wedges
Preheat oven to 450 degrees F.
Combine first 6 ingredients and crushed red pepper, if desired; set
aside.
Place snapper on a broiler pan lined with aluminum foil; coat foil
with cooking spray. Sprinkle snapper with paprika; coat with cooking
spray. Bake at 450 degrees F for 10 minutes.
Top snapper with tomato mixture; bake 5 minutes or until fish flakes
easily when tested with a fork. Sprinkle with parsley, and serve with
lemon wedges.
Servings: 4
Serving size: 1 fillet and 1/4 cup topping
Nutrition per Serving:
215 Calories, 21% from Fat, 4.9g Fat, 0.9g Sat, 2.1g Mono, 1.1g Poly,
36.1g Protein, 63mg Cholesterol, 1.4mg Iron, 391mg Sodium, 85mg Calcium
5.8g Carbs, 1.7g Fiber
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